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Ingredientes

Direcciones

  1. Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening till proportionately distributed. Mix will resemble cornmeal in texture. Put in a large airtight contaniner and label Gingerbread Mix. Store in a cold, dry place and use within 10 to 12 weeks.
  2. Makes about 13 c. of mix.
  3. VARIATION: Substitute 2 c. of brown sugar for granulated sugar.
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